April 5, 2008

There's A Fungus Among Us

It is said that ancient Egyptians believed mushrooms to be the plant of immortality, decreeing mushrooms only for royalty. Commoners, no fungus for you! Other historical accounts explain that many believed mushrooms to have properties that could produce super-human strength, help in finding lost objects and lead the soul to the realm of the gods. This, all according to the Mushroom Council, may be mushroom folklore, but it would be kind of cool if it were true. I could use some help finding all sorts of lost objects. One thing is for sure. Mushrooms are t-a-s-t-y. Their meaty texture and flavor make them a perfect filling substitute for beef or chicken. For those nights you want something substantial, but you don't have the stomach for a heavy meaty meal, choose mushrooms. I found this great vegetarian ravioli. Swimming in a pool of green pea purée, these pillows of mushroom are the perfect foundation to a spring dinner.


Mushroom Ravioli with Green Pea Purée
from Vegetarian Times

Mushroom Ravioli
2 Tbs. olive oil
1/2 small onion, chopped (1/2 cup)
1 clove garlic, minced (1 tsp.)
1/2 tsp. chopped fresh thyme
8 oz. wild mushroom mix or assorted mushrooms, chopped (3 cups)
2 Tbs. sherry
24 won ton wrappers

Green Pea Purée
2 cups frozen peas, thawed
3/4 cup low-sodium vegetable broth
2 Tbs. grated Parmesan cheese, plus more for garnish, if desired


  1. To make Mushroom Ravioli: Heat oil in skillet over medium-high heat. Add onion, and cook 5 to 7 minutes, or until translucent and starting to brown. Stir in garlic and thyme, and cook 1 minute more. Add mushrooms, and increase heat to high. Sauté mushrooms 7 minutes, or until all liquid has evaporated. Add sherry to pan and cook 1 minute, or until sherry has evaporated. Transfer to bowl, and cool 20 minutes.

  2. Place 1 won ton wrapper on work surface. Brush edges with water. Spoon 1 tsp. mushroom mixture in center of wrapper and fold into triangle, pressing edges to seal. Repeat with remaining wrappers and mushroom mixture.


  3. To make Green Pea Purée: Blend peas, broth, and cheese in blender until smooth. Transfer to saucepan, and warm over medium heat. Season with salt and pepper, and set aside.

  4. Bring large pot of salted water to a boil over high heat. Add ravioli and cook 2 minutes, or until cooked through. Drain. Spoon pea purée onto plates, and top with ravioli. Sprinkle with Parmesan cheese, if desired.

11 comments:

Magnolia Wedding Planner said...

Hi! first time I visit your blog.
congrats 'cause it's lovely and really interesting.
I loce mushrooms! Very good recipe!
Silvia

Randi said...

so yummy looking. i always pine over recipes that include making your own ravoli, but i fall short. these look so tasty i might have to get over my fear. :)

eatme_delicious said...

Woah that sauce is quite green! The dish looks great. I tried making ravioli with wonton wrappers before but found that the texture of them wasn't quite right for me.

Faery said...

not only looks pretty but it must be DELICIOUS :9 yum yum

Big Boys Oven said...

this sure looks awesomely delicious!

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